Homemade Crystallised Flowers Violets Recipe

Elevate your cakes and desserts with stunning, homemade crystallised violets! This therapeutic and rewarding recipe transforms fresh violets into delicate, edible decorations perfect for cakes, cupcakes, trifles, and more. Learn how to crystallize violets and other edible flowers, preserving their vibrant color and creating a touch of elegance for any occasion. Detailed instructions and safety tips ensure perfect results every time. Impress your guests with these beautiful and delicious edible flower decorations!

Prep Time 60 mins
Cook Time 150 mins
Calories 4.3 kcal
Protein 1g
Rating 4.3 (3 Reviews)
Homemade Crystallised Flowers Violets 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Homemade Crystallised Flowers Violets

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How to Make Homemade Crystallised Flowers Violets

  1. Please
  2. Crystallised flowers are for decoration only, and should not be eaten
  3. Research the flower, herb or plant you want to use
  4. Check for any type of toxicity, and possible allergic or other reactions through contact with other foods, implements, skin or inhaling
  5. Your guests may have allergies or medical conditions too
  6. Just some of the toxic flowers include foxglove, oleander, daffodil, delphinium and hyacinth
  7. This list is not comprehensive
  8. Organically grown flowers are best, as commercially grown flowers may have pesticide or other chemical residue
  9. Even if something is not meant to be eaten, it is not advised to use non-edible or potentially harmful plants in presentations
  10. Choose flowers according to season, availability, occasion, colour scheme or theme
  11. Place the clean dry flowers on a breadboard, baking tray or flat surface
  12. Beat the egg white to a light foam
  13. Brush the flowers all over with beaten egg white, using a soft pastry brush
  14. Sprinkle flowers all over with the caster sugar immediately
  15. The sugar needs to stick to the egg white before it dries
  16. Leave for approx one hour or more until fully set
  17. You can also sit the finished flowers on a baking tray lined with ovenproof paper in a warm oven
  18. Once they have dried, they will be hard and brittle
  19. Store them carefully in an airtight tin for up to 2 months
  20. Leave the stalks on small flowers such as violets, it helps you to pick them up and paint the egg white on them
  21. Experiment with a few flowers to be sure you have it right, before doing a full batch for a special occasion
  22. Use a flour sifter to help coat the flowers with sugar evenly
  23. A tea infuser or tea ball can be filled with caster sugar and used in the same way as a sifter, as long as the mesh is the right size
  24. Toothpicks may help to manoeuvre flowers once they are coated, without touching them with your hands, and undoing all your good work

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

0g

Fat

0g

Carbs

0g